Summers in India while growing up was so much fun. Though every one used to complain about high temperatures, my reasons to be happy was – one, the school vacation and two, mangoes!

We got a different variety of mangoes which are very juicy and and you cannot cut them into pieces. The only way of eating them was waiting till it is very ripe and gently pressing the fruit from all sides till it is really really soft. And the making a small hole at the top and sucking away all the juice. My mom says eating Mango like this with out letting even a drop coming out is an art.

And I miss those summers very much!

What I get here in Germany is the artificially sweetened Mango Pulp, which satisfies my mango cravings to some extent.

Last year I tried this Mango Mousse cake, which has become one of the family favorites. This is easy and fuss free.

I used Ring Moulds to set the cake. You can use dessert cups or glasses.

Cut each cake with the ring moulds or dessert cups for the base of the cake.

Put the base in the Ring mould or dessert cup/glass and press down.

For the Mousse:

Beat Cream Cheese and Sugar(if using) till smooth.

Add in Mango Pulp and mix well.

Soak gelatin leaves in cold water.

Heat Mango Juice till very hot. Squeeze the gelatin leaves and mix with the juice.

Let it cool and add it to the Mango mixture.

Whip Cream till soft peaks form.

Gently mix cream in to the Mango mixture.

Now pour even amounts of mango mixture in to the ring moulds or cups/glasses.

Put them in the Refrigerator to set for about 5 to 6 hours or overnight.

Tips:

If you do not have time to bake the cake, you can even do a Biscuits base.

Break the digestive biscuits into smaller pieces and place them in a food processor and process until they are fine crumbs. Mix together with the melted butter. Press the biscuit crumbs into the Ring Mould or Cups/Glasses until compact and firm. Leave in the fridge while you make the mousse filling.

In a stand mixer or using a hand mixer whip the mascarpone cheese, cream, sugar, vanilla and egg yolks (if using) on high speed until the mixture has no lumps and has a very light cream color and thick.
Dip the ladyfingers into the orange juice and layer in the base of the serving glasses or layer in a pan, if making a single portion.
Spread one-third of the mascarpone mixture, and top with the mango slices.
Repeat with the biscuit layer and the mascarpone mixture and the mango slices.
Top with the remaining mascarpone mixture.
Cover the glasses and chill for around 2 hours or overnight.
Serve topped with the remaning mango pieces.

Tips :

You can use Mango pulp or Canned Mangoes, if you do not have fresh mangoes.
Egg Yolks is optional, do not use if you are allergic or if you do not like raw eggs.

Mix the yeast with 2 tablespoons sugar and warm water in a large deep bowl. Set aside. It will foam up a little bit.
Whisk butter, 1 cup sugar and beaten eggs. Add 4 cups of flour and the salt and mix well.
Switch from your paddle attachment to your dough hook and add 4 cups flour stirring until completely mixed. The dough will be sticky.
Add the remaing 1 cup of flour as needed.
Scrape the sides and bottom of the bowl with a rubber spatula.
Cover the bowl and set aside for about 2 hours to rise until double in size.
Punch the dough down and turn the dough out onto a lightly floured surface and form it into an even ball.
Roll the dough out so that it is about 1/4 inch thick and into the shape of a rectangle. Using a pizza cutter or a knife cut the rectangle in half length-wise and then into triangles.
Drain the cherries so that there is no water in them, and keep aside.
Starting at the widest end, put a few cherries and gently roll each triangle up into a crescent shape.
Place 1-inch apart on two lightly greased baking sheets.
Set the baking sheets aside and let the rolls rise.
Meanwhile pre-heat the oven to 200 C.
Lightly brush the rolls with a little extra melted butter before baking. Bake until golden brown, 13-15 minutes.

Tips:

The dough can be kept in the refrigerator for up to 2 weeks.
Use any other fruit of your choice instead of cherries.
Plain Crescent Rolls with out any filling also taste very good.

Pre-heat oven to 180 C.
Cut the apples in half, remove core and cut them into very thin slices using a sharp knife.
In a bowl add Water and Lemon Juice, put the slices and heat in the microwave for 4 to 5 minutes, checking every 2 minutes to make sure they become just soft enough to bend without breaking.
Drain.
Cut each pastry sheet into 5 – 6 pieces lengthwise.
Apply a thin layer of Apricot Jam.
And sprinkle cinnamon powder over it.
Place the apple slices, overlapping each other, on the upper half of the strips.
Roll gently but tightly and place each roll into a muffin pan.
Bake for about 30-40 minutes. Time varies depending on the oven. So check after 30 mins.
Serve warm, sprinkled with Icing Sugar and may be vanilla Ice cream

Pre heat oven to 180 C.
Prepare a baking sheet by lining it with parchment paper.
Spread the almond pieces in the baking sheet and toast them till they are light golden color. Remove keep aside to cool.
In bowl sift together flour, baking powder and salt.
Add in almonds and mix.
In an other bowl beat together eggs and sugar till pale and thick(for about 3 to 5 mins)
Add in vanilla and almond extract and beat for another one min.
Now pour the egg mixture into the flour mixture and mix gently till everything comes together.
You will get a soft sticky dough.
Take generous amount of flour and flour the working surface.
Dump the dough on to the floured surface and gently roll it into a log.
Transfer the dough log on to the baking sheet and gently tap it to get a flat rectangular shape which is approximately 3 inches wide and 11 inches long.
Put the baking sheet in the oven and bake it for 30 mins.
Remove from oven, the biscotti should be light brown to the ends and firm to touch.
Let it cool for 10 mins and then cut it into pieces of 1/2 to 1 inch wide.
Place the pieces again in the baking sheet and bake for 5 to 8 mins.
Remove and flip the biscotti pieces to other side and bake again for 5 to 8 mins.
Remove and let them cool completely.
Transfer to an airtight container.

Heat 1 Tbsp butter in a pan and add garlic, onions and capsicum. Saute for few mins till soft.
Now add in tomatoes and 1 cup water, reduce heat and cover and cook till tomatoes are soft and mushy.
Add salt, sugar, pepper, basil and oregano (if using). Mix well.
Remove from heat and let it cool.
Transfer the mixture to a blender and make a fine puree.
Strain the mixture.
Add remaining 1 Tbsp of butter in a pan and add maida or cornflour, what ever using and fry on very low heat till golden brown.
Add the strain tomato mixture to this and mix well. Take care that there are no lumps. If you find lumps u can strain again.
Check the consistency and if needed add water. It should not be very thick or very thin.
Check for salt and pepper.
Add Cream for taste.
Bring to a boil and turn off heat.
Serve hot.

Mom’s Tips :
If you want low fat, add milk instead of cream.
You can omit capsicum or add yellow or green capsicum if you don’t have red one.
Basil and Oregano are completely optional.

I do not think there will be any one who doesn’t like Nutella(apart from people like Jags who don’t like chocolate.. weird isn’t it?? Yeah I know!)
Me and Ansh both are huge Nutella fans. Give him some work and as a reward present him a bread slice with Nutella, and there is no happier person on earth than him.
So this is for all Nutella lovers out there. Sit back and enjoy!

It was been ice creams and popsicles continuously in recent past in my blog. Now I post an other ice cream recipe continuing the spree!
We did not have the chance to taste fresh mangoes this summer here. So, I fulfilled the desire of mangoes by making this delicious Mango ice cream with the mango pulp and it tastes equally good as made from fresh mangoes.

Mix Mango pulp, Sugar, Honey and Cream until smooth.
Then add the lemon juice and cool in the Refrigerator for about an hour or two.
Now put this mixture in your ice cream maker and churn according to the instructions. It takes approximately 30 mins.
Transfer to an airtight container and freeze until firm enough to scoop.

Mom’s Tips:
You can replace honey with sugar.
You can even make this with out an ice cream maker – Mix all ingredients till smooth and freeze. Every couple of hours break the ice cream up and add it to a blender and blend till smooth. Repeat this process of freezing and blending about 3-4 times to achieve the creamy texture.

This is one of our favorite salads that we usually make in summers. I served this as a side dish for Falafels I made the other day.

Tabbouleh is a Arab salad traditionally made of bulgur, tomatoes, cucumbers, finely chopped parsley, mint, onion, and garlic and seasoned with olive oil, lemon juice, and salt, although there are various other variations such as using couscous instead of bulgur.

Traditionally served as part of a mezze in the Arab world, tabbouleh was adopted by Cypriots, variations of it are made by Turks and Armenians, and it has become a popular ethnic food in Western cultures.

I have taken a liking to the rose flavor from recent past. Even a few drops of rose water add a rich kind of taste and flavor.
Panna Cotta has always been one of our favorite desserts. One of my first desserts in this blog was also a panna cotta.
Today’s post is special because its my favorite dessert with favorite flavor.
Its very easy to make and tastes divine!

Simmer cream and sugar in a heavy bottomed saucepan until the sugar has melted.
In a small bowl soak gelatin leaves and water to soften.
Squeeze the excess water out of the gelatin and stir into the hot cream and sugar mixture.Mix well to combine.
Take mascarpone in a bowl and whisk till smooth, pour the cream mixture into the cheese and stir to mix well.
Add rose water and color. Mix well.
Strain mixture and divide it into ramekins.
Chill in the fridge for 2-4 hours or overnight if possible.
To unmold the ramekin, run a sharp knife around the ramekin and then put the ramekin in a bowl of hot water for a few seconds. Turn it over into a plate.

Mom’s Tips:
You can even serve Panna Cotta in small dessert cups instead of unmolding on to a plate.
I must have used 4 gelatin sheets instead of 3. Because it was little too soft. Point noted for next time.
Garnish with Rose petals for a nice presentation.